A tasty plant-based take on the traditional French Nicoise salad, made with tofu and quinoa that are both high in protein. This colorful and healthy salad is great for dinner or a light lunch.
Ingredients: 1 cup quinoa, rinsed and cooked. 1 cup cherry tomatoes, halved. 1 cup green beans, blanched and chopped. 1 cup Kalamata olives, pitted and sliced. 1 cup cucumber, diced. 1/2 cup red onion, thinly sliced. 1/2 cup artichoke hearts, quartered. 1 block extra-firm tofu, pressed and cubed. 2 tablespoons capers. 1/4 cup fresh parsley, chopped. 4 tablespoons olive oil. 2 tablespoons red wine vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.
Instructions: Put green beans, cucumber, red onion, artichoke hearts, capers, parsley, olives, cherry tomatoes, and cooked quinoa in a large bowl. Use a whisk to mix olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl to make the dressing. Pour the dressing over the salad and gently toss to cover everything. You can serve it right away or put it in the fridge for a few hours to let the flavors mix. Add more parsley as a garnish before serving.
